I love finding delicious healthy recipes!

Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Double chocolate cake with almonds, chia seeds, and held together by avocado puree + flax eggs.
Inspired by my apple quinoa and strawberry quinoa flake bakes

Ingredients

• 1/2 cup quinoa flakes
• 1/4 cup fresh avocado, mashed
• 1 flax egg [1 tbsp freshly ground flax + 3 tbsp water]
• 8 almonds, smashed
• 1 tbsp coconut sugar [optional – it’s great without it!]
• 1 tbsp cacao powder
• 1 tbsp of chia seeds
• handful of chocolate chunks [you can try making your own too! Recipe below]

Toppings I used: cocoalmond mania butter, strawberries, and almonds.

Directions

Prepare a 16oz. microwave/oven safe dish by oiling with a dab of coconut oil. Set aside. Drop all ingredients in a small bowl and mix until fully incorporated. Press mixture into prepare dish and even out with fork.
Microwave option: Place in the microwave and cook for 3 1/2 minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the dish. Don’t bake it too long, or you’ll have a chocolate Frisbee!
Oven option: Place in a preheated oven at 350F and bake for 25-30 minutes, or until toothpick inserted comes out clean.
Allow to rest for 1 minute before tipping over onto a plate and smothering with your favorite toppings.

Makes 1 breakfast bake.

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